Easy and Versatile – Avocado, Micro Basil Pesto Sauce

You’re probably most familiar with microgreens as a healthy garnish that lends a momentary bite and pop of color to salads and soup, but it turns out scientific research now proves that these tiny seedlings harvested and eaten when they are just a few inches tall are a real superfood packed with antioxidants and other health-promoting nutrients.

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A 2010 study published in the Journal of American Society for Horticultural Science reported that young lettuce seedlings, harvested 7 days after germination, had the highest antioxidant capacity as well as the highest concentrations of health-promoting phenolic compounds, compared with their more mature counterparts.

Flavors of microgreens vary just as the mature greens do; basil microgreens taste just like basil – but more intense. Arugula is one of the most popular microgreens due to its distinctive tangy, nutty almost astringent flavor which is well developed in even tiny seedlings. Radish microgreens have a surprising flavor and some varieties are as hot and pungent as a fully mature radish root.

When making a pesto with the basil microgreens, you use only a fraction of the amount due to their intense flavor while luscious avocado lends a creamy texture and replaces some of the oil. Extremely versatile, fabulous as a pasta sauce, brushed on chicken or fish, as a dressing to brighten salads, or a tasty dollop in soup.

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Avocado, Micro Basil Pesto Sauce

Prep Time

10 mins

Total Time

10 mins

 

When making a pesto with the basil microgreens, you need only a fraction of the amount due to their intense flavor while luscious avocado lends a creamy texture and replaces some of the oil.

Course: Appetizer, Condiment

Servings: 1 /2 cup

Author: Priscilla

Ingredients

• 1/2 avocado
• 4 grams Urban Produce basil microgreens
• 1 tablespoon Meyer Lemon juice
• 1 clove garlic minced
• 1/4 cup extra virgin olive oil

Instructions

1. In a mini processor or blender, blend the avocado, microgreens, lemon juice, and garlic while adding the oil a little at a time until fully emulsified.
2. Recipe may be doubled.
3. For the easy, one skillet, vegetarian meal shown you will need fresh sushi-grade albacore tuna, heirloom tomatoes and green beans. Heat a skillet, preferably cast iron, over med-high heat. Drizzle with olive oil. Coat the albacore steaks with a spice rub of your choice, when the skillet is smoking, sear the albacore and cook for about 2 minutes, turn and sear on the other side for 2 minutes. Albacore steaks are best when rare or medium-rare in the center. Remove steaks and add the par-cooked green beans to char. Add the heirloom tomatoes and cook just long enough to soften. Plating: Place a spoonful of pesto on the plate, spread with a soft spatula, place the albacore steak and artfully arrange the vegetables around. Garnish with a dollop of pesto and basil leaves.

Read about Urban Produce’s patented High Density Vertical Growing System that is the future of agriculture and offers a solution to food deserts and world hunger.

You can find Urban Produce organic cut microgreens in select Whole Foods, Gelsons, Albertsons, Vons, and Pavilions! Visit their website to find a store near you! OR

Pop by their Farm Store on Saturdays from 8 a.m. – 2 p.m. for wholesale pricing on 100% USDA-certifed organic produce!

Urban Produce Farm Store
1 Marconi, Suite F, Irvine, CA 92618